At our house, we eat a lot of pizza because it is one of my favorite meals. We always have pitas in the freezer so that we can throw together personal pizzas using whatever we have on hand. With so many tomatoes ripening in the garden, we decided to make bruschetta pizza. Here’s the basic recipe, although it can definitely be adapted 🙂
- greek pocketless pitas (or, if you’re ambitious, homemade crust)
- olive oil
- garlic (we used 1 large clove for 3 pitas)
- cherry tomatoes
- mozzarella cheese (we used regular but buffalo mozzarella would also be great)
Use a garlic press and spread garlic on each of the pitas. Drizzle each pita with a small amount of olive oil. Cut tomatoes into quarters or eighths and spread over pitas. Rip up basil leaves and spread over pitas. Top each pita with grated mozzarella cheese. Bake in oven at 400 degrees for 14-16 minutes, then set oven to broil until cheese is browned. Chives or onions would also go well on this pizza, but we wanted to keep things simple so didn’t add any.
- Garden Bruschetta (howsitgrowing.wordpress.com)
- Easy Margherita Pita Pizza (faithfulprovisions.com)
- Rainbow Tomato Caprese Salad (howsitgrowing.wordpress.com)
I’ve been waiting all summer for all three varieties of cherry tomatoes to ripen, and it finally happened:) I’m super excited to use them in salads because they have a high ornamental factor and because garden tomatoes taste so much better than store bought!
Now that its been a few months since our vacation to Italy, I’ve been craving Caprese Salad in particular. Its one of my favorite types of salad (which maybe has something to do with the quantity of cheese and lack of lettuce) and it’s excellent when it’s made with fresh, good quality ingredients. I have been trying to track down some some good quality buffalo mozzarella since usually I am stuck using bocconcini (I don’t find it as flavorful). I finally found some at Costco last weekend and with a rainbow of ripe tomatoes, it was time to make Caprese Salad!
Like the bruschetta from my earlier post, there’s no recipe with specific amounts. All you need is three main ingredients, tomatoes, basil and fresh buffalo mozzarella, in whatever quantity you choose. If you’d like, you can drizzle with good quality olive oil or balsamic reduction to serve. The challenge with the cherry tomatoes is assembling everything on the plate in an organized artful manner. Luckily I had Brian to help with that:)
Here are a couple links to previous posts with info on the variety of tomato plants I grew: